Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-01-21

ami mixing cakes seems a simple matter,
but the suggestion Of salad appears to
involve an amount CT work and worry
that render it an undertaking not to BE-
attempted except upon great occasions
and at long intervals.
Like many other occupations and ex-
periences, the dread of the salad is
caused by it's unusuainess. 1t is less
trouble than even the average pastry, less
uncertain than cake aud takes less time
than q batch of bread. TO the accustomed
laad it is . simple affair and susceptible
of endless variations. Even for family
tea it is easily prepared and almost in
vtriaoly gives general satisfaction. 1t
Imparts au air Of elegance 10 the plainest
renast and costs no more than many less
pretentious dainties.
l. i a mistake 10 think that the mos
costly salads are The best. Delicious SIS
are lobster and chicken salads, quite IS
tempting Ci>aeS can be prepared from
the iemains Of cold FIJI, Ia III, veal or
beef. YeGe able salads are good il
properly made, and egg salad Gelicioss.
The results fuilv JUS fly the thought be
slowed in evokiu@ ueW combinations, and
the soul oj the economical housewife
VIII be rejo:Cld - shG sees those ior
whom she caters enjoying ! dish which
she mss rendered paAtable 1T small eX-
perditurc Of time end loss of money.
MagOrnalse aressing-Thls aucl dread
ed, bat really simE lie dressing once
learned, the preparation of salads be.
comes bagalelle. To be successful in
the manufacture, however, car IS esseu-
tial, as in all nice cookery. Tor use in
the family one egg should be allowed for
every person, and for eacl egg there
should be g desert spoonful of good salad
oil. The best quality is the cheapest in
the end, for The poor is generally so in
different as to render the dressing
almost uneatable. Free the yolks Of
the eggs from every particle of white
and prepare to beat them in 3
bowl set in psn Of snow or cracked
ice. The dressing will thicken more
readily if kept very cold. Drop into the
yolks q drop of oil, beat it in thoroughly,
add another d~op aud keep up the process
for about ten minutes. After THAT IN
crease the additions Of oil TO two or three
drops at time, and as the dressing
thickens, to mere. Thin with viregai
occasionally, but never so much as to de-
SUI NV NiSALily fud'ltS, HIiIu - CbC
marked Characteristic Of really fire
mayonneise dressing. Season to tastc
with salt ard cayenne pepper at the last,
and set aside 10 cold place fer an hour
or two before using.
Egg SalaG-Dou sfN eggs hard GnG
throw them jGto cold water to prev M
their blackeni1g; shell and slice cross
wise with a sharp knife, taking care no.
10 break the slic.s; have ready two hCa3q
# lettuce, carefully washed in iCe-cOlA
water and dried between two cloths; So
lect the crispest and freshest leaves, ar
range them on 2 platter and ay the slices
of egg upon them; place a border OF the
smaller, light-COl0red leaves around the
dish; pour q little Of the mayonnaise
dressing over the egg and let the rest be
passed in a BOWL or pitcher.
Cheese and egg salad-Bol six eggs hsri
and cut each in two tIanSversely. Re
move the yolks and rub them smooth with
a little pepper, salt aud melted butter and
grated cheese Ia the proportion Of d tea
spoonful 10 each egg. Cut a small piece
from the end Of each halved white, SO
tdat the cup may stand up; fill them with
the cheese and yolk compound, and ar
range them on the leaves OF lettuce pre-
pared as in the preceding recipe. Pass
the dressing and let each guest help him-
self.
Fish mayOnnaise - Some writer on
household topics has aptly said that COD
boiled IN the morning is a friend N the
evening. The same remark may apply to
TIE remains of any cold boiled fish. Cod,
halibut, rockfsh, bass, pickeTel or any
good firm fish may be converted into
mayonnGise.